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The Breakfast Cereal Challenge – Banana Oatcakes

Banana season peaks in February in this part of the world (northern NSW).  Most of our bananas go towards fattening up bush turkeys – my only consolation is how succulent the turkeys are going to be when the real food shortage hits! But although this time of the year, even with the help of possums, flying foxes, and king parrots, the turkeys can’t get through them all, in the wake of Cyclone Yasi banana prices are likely to skyrocket, so you might have to get in quick.

Bananas are a great breakfast food.  They’re contain both fast and slow carbohydrates, so they give an instant energy boost with a good, low GI afterburn to keep you feeling clear-headed and energetic through to lunch time.  They are very filling for the amount of calories they have, and they contain good levels of potassium, fibre, and a range of of vitamins.

The recipe also contains a couple of eggs  – a good source of  protein along with B12 and choline which is important for brain function. And the other star of the recipe is rolled oats – a low calorie,  low GI carbohydrate, with good amounts of B vitamins and several minerals, and a kind of fibre that is really effective at stopping cholesterol being deposited in your arteries.

The Recipe:

Makes about 9 oatcakes – breakfast for two or three people.  Double the recipe if you want more.

As soon as you get up, pour half a cup of milk and half a cup of plain, old fashioned rolled oats (not quick oats) into a bowl. Let it soak for a few minutes.  It doesn’t need long – 10 minutes is enough.

Mix in

  • 2 beaten eggs
  • 2 roughly mashed bananas
  • 2 dessertspoons of sultanas
  • a good teaspoon of cinnamon
  • a scant teaspoon of baking powder
  • a dessertspoon of wholemeal self raising flour

A squeeze of lemon juice is good in it, but not essential.  If you have super-sweet tooths you might add a teaspoon of honey, but I find it sweet enough without.

Heat a (very)  little butter or mild flavoured oil (eg macadamia or grapeseed or canola oil) in a heavy pan.  Over a medium heat, fry desssertspoons of mixture for a few minutes on each side till set and golden.

Eat hot straight out of the pan and avoid the washing up.


{ 9 comments… add one }
  • lewie February 3, 2011, 10:40 am

    Bananas this morning $4 kg. at the supermarket. Marvelous how quick the cyclone can affect prices.
    Those Bananas would have been picked a week ago.

  • cityhippyfarmgirl February 4, 2011, 11:23 pm

    I love things like this. Them being so low GI makes a great breakfast or snack. My bananas in the fridge will definitely have to be rationed out though…they would make a tasty brush turkey though!

  • tricia February 5, 2011, 8:02 am

    Yum, yum, yum!! I’m making them now. They are absolutely delicious. Thank you 🙂

  • Victoria February 25, 2011, 12:47 am

    These are total genius, I’ve already made them several times. My 9-month-old loves them! And I thought I’d tried every type of pancake and drop scone around… So, here are some variations to try, depending on whether any of this is available locally for you:
    substituting ground almonds for some/all of the flour
    ditto but with carob flour – we get loads of it here in Argentina and it makes them wickedly chocolatey-tasting
    ultimate Sunday breakfast decadence: soaking the raisins in hot whisky (or Bundy rum?) while you’re soaking the oats… (OK, I don’t give those ones to the baby). Thanks for another great recipe!

  • Linda February 25, 2011, 8:07 am

    yum. I’m definitely going to try the carob flour variation. And macadamias are just coming into season – your ground almonds have given me the idea to try ground macas.

  • Julie August 1, 2012, 1:19 am


    I thought I’d treat myself last weekend with a lovely little something for my Sunday breakfast, and thought I’d give these a go. Finding some blueberries in our local fruit shop, I had a lightbulb moment and decided to add them to the mix.
    Here is the link: http://julesthenorweegie.blogspot.com/2012/07/banana-blueberry-oat-pancakes.html

    Thank you for your posts, I only recently discovered them, and are looking through all the delicious sounding recipes, will definitely have a go at some of them!

    I hope the week is treating you good so far!

    Kind regards,


  • Anonymous July 31, 2016, 7:38 pm

    Do you know canola oil is FULL of GMOs? Jus’ sayin’

  • Linda August 5, 2016, 9:44 am

    Yes, it is even in Australia these days, hard to find GMO free canola oil. I wonder if this has just happened in the last few years since this post, or if I was just unaware of it then? These days light olive oil is my first choice for frying.

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